Creamy Sweet Potato & Parsnip Soup with Ginger

Makes 2 entrée or 4 first course servings (total yield, 3 cups)

¾pound sweet potatoes, peeled, cut into ½-inch dice ¼pound parsnip, peeled, cut into ½-inch dice ¼cup chopped onion ½tablespoon chopped fresh ginger ½teaspoon kosher salt 2¼cups low sodium chicken or vegetable broth/stock, divided 1teaspoon unsalted butter, cut in 4 pieces 1tablespoon fresh lemon juice ½-¾cup half-&-half (may use fat-free) or more stock

Calories 131 (1% from fat) ▪ carb. 30g ▪ pro. 4g ▪ fat 0g ▪ sat. fat 0g ▪ chol. 0mg ▪ sod. 494mg ▪ calc. 40mg ▪ fiber 4g

Place peeled and diced sweet potatoes and parsnips, onion, ginger, and salt in a 1½ quart microwave safe bowl or casserole. Add 1 cup of the broth/stock and stir; dot with butter. Cover with a sheet of waxed paper, then with a lid or plate. Place in the Cuisinart Compact Microwave and microwave on High for 20 minutes, stirring after 10 minutes. Let stand 2 to 3 minutes. Use a hand blender to purée until smooth while gradually adding the remainder of the broth/stock until completely smooth and homogenous. (May also be done in a blender.) Stir in lemon juice. Return to microwave, cover and microwave on High for 1 minute. Add ½ cup half-&-half or more stock. Blend until creamy and smooth. Add remaining half-&-half if a thinner soup is desired. Cover and microwave at 70% (PL-7) for 2 minutes to heat through. Serve hot. Note: To make a Purée to serve as a side dish, follow recipe but do not add all the remaining broth/stock. Purée vegetables until smooth and creamy adding broth/stock as needed. Add 2-3 tablespoons half-&-half to finish if desired.